Columela Extra Virgin Olive Oil Classic - 17 oz

Description

Our best selling olive oil of all time!

Columela Extra Virgin Olive Oil Classic is produced from a blend of four special olives – arbequina, hojiblanca, picual and the rare ocal

Columela's olives are hand-picked - not tree-shaken, which can bruise the fruit and affect the quality of the oil. Columela applies modern technology to the ancient traditions of olive oil production, using the“sinolea” method of oil extraction which doesn’t press, but rather pierces the olives so just the “flower of the oil” comes out through gravity to produce an intensely flavored and highly aromatic oil.

Year after year, Columela Extra Virgin Olive Oil Classic has consistently taken top honors in tastings by "Cook's Illustrated" magazine.

"A blend of intense Picual and mild Hojiblanca olives, this oil took top honors for its fruity flavor and excellent balance. One taster summed it up: 'Bold olive flavor, slightly fruity, medium-to- heavy texture: This is what I think of when I think EVOO.' Another taster simply wrote, 'Fantastic.'

Nutrition Facts

Recipes

Adapted from a recipe by Penelope Casas, author of
the book, Food and Wine of Spain.

When paella is knowingly and lovingly prepared, it is a creation of elegance. There are many versions of paella Valenciana, some simple, others complex. Feel free to experiment with your ingredients to make this recipe your own and you will be delightfully surprised with the results!
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Trying the parsleyed ravioli dough version, really makes this an exceptional dish! This version may be applied to any shape of pasta that you make fresh and will make an impact visually, as well as to your taste buds.
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This is a simple and delicious appetizer. It calls for a generous ½ cup of ramps. If you want a more mildly flavored dish, cut the ramps back to ¼ cup or so. You may want to experiment until you've found the combination just right for you. This appetizer may be served warm or at room temperature. May also be served as a side dish.
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This dish is remarkably simple to prepare, and it's special enough
to serve for company.

With its combination of colors and textures, this unusual salad looks beautiful on the plate and tastes exotically delicious.

Put the sea
scallops in the pan and DON'T MOVE THEM. They'll cook all the way
through without being turned over or tossed or messed with in any
way. Just make sure that the temperature isn't so high that it burns
them.
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Though this dish is called a "casserole," it's really more of a stew. Made rich and savory with plenty of beef stock, the flavor is rounded out by the addition of Guinness Stout and the mellow sweetness of chestnuts.

This soup makes a great Fall luncheon when the air turns brisk and the leaves turn red. Serve it with hot bread and cinnamon butter for a real treat. A tasty addition to Thanksgiving dinner.
It's so easy yet tastes so delicious. It's forest magic!
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This is gourmet comfort food at its finest, and it's
remarkably easy to prepare. Cheese, chives, and parsley give
it just a bit of an edge, while the pasta smooths it out.
The mushrooms add a wonderful, woodsy flavor and texture.
This is a magical combination of fine gourmet cuisine and
rustic family style cooking. In this case, we're
using wild Chanterelle Mushrooms together with cultivated
Trumpet Royale Mushrooms, and cultivated Shiitakes.
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